My desire to learn and grow as a young cook in my industry seems unmatched at times. I admire our cuisine at home in Canada and my most important goal as a cook is to learn from the best, apply the techniques and eventually push the boundaries of recipes as a Canadian chef. I have worked in the culinary industry for 10 years. I get home after long grueling days in the restaurant to foods I have marinated before leaving for work and I will never stop cooking it is my greatest passion. My favourite things to cook is like picking my favourite song; seems impossible to choose. I’m born and raised Canadian but my family swears I’m Italian, I refuse to buy dry store bought pasta.

I have been fishing my whole life and was taught at an early age how to clean round fish. It wasn’t until I started culinary school in B.C where I stared filleting flat fish like sole and halibut. I have about 4 months of oyster shucking under my belt. I have worked at two different restaurants with seafood inspired menus. I understand the cooking times for all seafood and the proper cooking methods (dry heat or moist heat). I have also helped alot with balancing menus by adding complementing ingredients for an example; fennel as a key flavor or my secret saffron rouille.